The Best Sweet Potato Pie Recipe (Creamy, Southern & Easy)
Prep Time: 25 minutes
Sweet Potato Roasting Time: 50 to 70 minutes
Bake Time: 50 to 60 minutes
Cooling Time: 2 to 3 hours
Servings: 8 slices
There is something incredibly comforting about a homemade sweet potato pie. With its silky filling, buttery crust, warm spices, and naturally sweet flavor, it is the kind of dessert that feels right at home on a Thanksgiving table but is delicious enough to make throughout the fall and winter.
This recipe takes everything wonderful about traditional Southern sweet potato pie and makes it even better.
The sweet potatoes are roasted instead of boiled, which concentrates their natural sweetness and prevents the filling from becoming watery. Butter is gently browned for a deeper, almost caramel-like flavor. Brown sugar adds richness, while cinnamon, nutmeg, ginger, and just a tiny touch of cloves give the pie warmth without overpowering the sweet potatoes.
A little heavy cream and evaporated milk create an exceptionally smooth and creamy filling, while vanilla brings everything together.
The result is a sweet potato pie that is rich without being heavy, sweet without being sugary, warmly spiced without tasting like a spice cabinet, and creamy enough that every slice practically melts in your mouth.
If you have only ever had pumpkin pie at Thanksgiving, this sweet potato pie deserves a place beside it.
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Why This Sweet Potato Pie Is So Good
The best sweet potato pie should taste unmistakably like sweet potatoes.
That sounds obvious, but some recipes contain so much sugar and spice that the actual sweet potato flavor disappears. This recipe is designed differently.
Roasting the potatoes intensifies their flavor and natural sugars. Brown butter adds nuttiness. Brown sugar contributes caramel notes. The spices complement the sweet potatoes rather than covering them up.
The texture is equally important.
A great sweet potato pie should be smooth, creamy, and custard-like, but it should still have enough structure to cut into beautiful slices.
This recipe accomplishes that with eggs, evaporated milk, and a small amount of heavy cream.
It is everything you want from an old-fashioned sweet potato pie, with a few small techniques that make it even better.
The Secret Is Roasting the Sweet Potatoes
If you want truly flavorful sweet potato pie, roast your sweet potatoes instead of boiling them.
Boiling works, but sweet potatoes absorb some of the cooking water. That additional moisture can dilute their flavor and make it more difficult to achieve an intensely flavored, creamy filling.
Roasting does the opposite.
As the sweet potatoes roast, some of their moisture evaporates and their natural sugars become more concentrated. The flesh becomes incredibly soft, sweet, and flavorful.
You do not even need to peel or chop them first.
Simply roast whole sweet potatoes until completely tender, allow them to cool enough to handle, then remove the skins.
It is easy and produces a noticeably better pie.
Choosing the Best Sweet Potatoes
Look for orange-fleshed sweet potatoes that feel firm and heavy for their size.
In many American grocery stores, orange sweet potatoes may also be labeled "yams," even though they are botanically sweet potatoes.
Varieties such as Beauregard, Jewel, and Garnet are excellent choices for pie because they become naturally sweet and creamy when cooked.
Avoid sweet potatoes that are shriveled, extremely soft, bruised, or showing signs of mold.
You will need approximately 2 cups of cooked sweet potato for one 9-inch pie.
Depending on their size, this usually means about 2 to 3 medium-large sweet potatoes.
Ingredients
For the pie:
2 cups roasted and mashed sweet potato
5 tablespoons unsalted butter
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, room temperature
1 large egg yolk
1/2 cup evaporated milk
1/4 cup heavy cream
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated or ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon fine salt
1 unbaked 9-inch pie crust
For serving:
Fresh whipped cream
Ground cinnamon or freshly grated nutmeg, optional
How to Make the Best Sweet Potato Pie
Step 1: Roast the Sweet Potatoes
Preheat the oven to 400°F.
Wash and dry the sweet potatoes, then pierce them several times with a fork.
Place them on a foil or parchment-lined baking sheet.
Roast for approximately 50 to 70 minutes, depending on their size, until they are extremely tender. A knife should slide easily into the center without resistance.
Allow them to cool until comfortable to handle.
Remove and discard the skins.
Measure 2 cups of the soft roasted sweet potato flesh.
Reduce the oven temperature to 350°F.
Step 2: Brown the Butter
Place the butter in a small light-colored saucepan over medium heat.
Allow it to melt.
Continue cooking, swirling or stirring occasionally. The butter will foam and then begin developing golden-brown flecks on the bottom.
Once it smells nutty and toasted, immediately remove it from the heat.
Do not walk away while browning butter because it can go from perfectly browned to burned very quickly.
Allow it to cool for about 5 minutes.
Brown butter is not strictly traditional, but it makes an extraordinary difference. It adds a subtle toasted, nutty flavor that works beautifully with sweet potatoes and brown sugar.
Step 3: Prepare the Pie Crust
Fit your pie crust into a standard 9-inch pie plate.
Trim and crimp the edges however you prefer.
Place the prepared crust in the refrigerator while you make the filling. Keeping the crust cold helps it maintain its shape in the oven.
You can use a good-quality refrigerated pie crust if you want to save time.
For an extra-special holiday pie, homemade all-butter pie crust is wonderful.
Step 4: Make the Sweet Potato Filling
Place the roasted sweet potato in a large mixing bowl.
Beat with an electric mixer until smooth.
Add the brown butter, dark brown sugar, and granulated sugar. Beat until thoroughly combined.
Add the eggs and egg yolk one at a time, mixing after each addition.
Pour in the evaporated milk, heavy cream, and vanilla.
Add the cinnamon, nutmeg, ginger, cloves, and salt.
Mix just until everything is smooth and evenly combined.
Try not to aggressively whip the mixture after adding the eggs. Incorporating too much air can cause the filling to puff dramatically in the oven and then sink as it cools.
For an exceptionally silky filling, you can blend the mixture briefly with an immersion blender or food processor.
Step 5: Fill the Pie
Remove the prepared crust from the refrigerator.
Pour the sweet potato filling into the crust and gently smooth the top.
Give the pie plate a couple of gentle taps against the counter to release large air bubbles.
Place the pie on a baking sheet. This makes it easier to move in and out of the oven and catches any accidental spills.
Step 6: Bake
Bake at 350°F for approximately 50 to 60 minutes.
The edges of the filling should look set while the very center still has a slight jiggle when the pie is gently moved.
Do not wait until the center becomes completely firm.
Custard-style pies continue cooking from residual heat after they leave the oven. Overbaking is one of the easiest ways to turn a beautifully creamy sweet potato pie into a dry one.
If the crust edges begin browning too quickly, loosely cover them with strips of aluminum foil or use a pie crust shield.
Step 7: Cool Completely
Transfer the pie to a wire rack and allow it to cool completely.
This part requires patience.
The filling continues setting as it cools, so cutting the pie too early can result in messy slices.
Allow at least 2 to 3 hours of cooling before slicing.
For especially clean slices, refrigerate the cooled pie for an hour or two before serving.
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How to Know When Sweet Potato Pie Is Done
Knowing when to remove a custard pie from the oven can be tricky.
Look at the outer portion of the filling first.
It should appear set and slightly puffed.
Then gently jiggle the pie.
The center should wobble slightly but should not look liquid.
Think of the movement of gelatin rather than the movement of milk.
If the entire filling sloshes, it needs more time.
If there is absolutely no movement in the center, the pie may already be slightly overbaked.
Remember that it will continue setting as it cools.
Why Brown Butter Makes This Pie Better
Regular melted butter certainly works in sweet potato pie, but brown butter gives the filling another dimension.
When butter browns, the milk solids toast and develop rich, nutty flavors.
Those flavors pair beautifully with sweet potatoes, vanilla, cinnamon, nutmeg, and brown sugar.
The effect is subtle.
Someone eating the pie may not immediately identify brown butter, but they will notice that the filling tastes unusually rich and flavorful.
If you prefer a completely traditional preparation, simply melt the butter without browning it.
Don't Overdo the Spices
Sweet potato pie and pumpkin pie are relatives, but they should not taste identical.
Sweet potatoes already have a wonderful natural flavor.
Too much cinnamon, ginger, nutmeg, or cloves can bury it.
Cloves are particularly powerful, which is why this recipe uses only 1/8 teaspoon.
The combination here gives the pie warmth and complexity while allowing the roasted sweet potato to remain the star.
If you love heavily spiced desserts, you can increase the cinnamon to 1 1/2 teaspoons.
Homemade or Store-Bought Pie Crust?
Either works.
A homemade all-butter crust provides incredible flavor and flaky texture and is ideal when you have the extra time.
But there is absolutely nothing wrong with using refrigerated pie dough.
Sweet potato pie has such a flavorful filling that a good store-bought crust still produces an excellent dessert.
For Thanksgiving, when you may already be preparing turkey, stuffing, potatoes, vegetables, gravy, and several other dishes, taking the shortcut can be worthwhile.
Should You Blind Bake the Crust?
For this recipe, you do not have to fully blind bake the crust.
However, if you strongly prefer an especially crisp bottom crust, you can partially blind bake it.
Line the prepared crust with parchment paper and fill it with pie weights or dried beans.
Bake at 375°F for approximately 10 to 12 minutes.
Remove the parchment and weights and bake for another 3 to 5 minutes.
Allow the crust to cool slightly before adding the filling.
This extra step is optional.
The Best Toppings for Sweet Potato Pie
Sweet potato pie is wonderful by itself, especially when served slightly chilled or at room temperature.
But whipped cream makes it even better.
Freshly whipped cream is my favorite because its light texture balances the dense, creamy filling.
You can also try:
Vanilla whipped cream
Maple whipped cream
Cinnamon whipped cream
Toasted pecans
Candied pecans
Caramel sauce
Maple syrup drizzle
Vanilla ice cream
Butter pecan ice cream
Freshly grated nutmeg
For Thanksgiving, a swirl of homemade whipped cream with a tiny sprinkle of cinnamon or nutmeg makes a beautiful presentation.
What Goes With Sweet Potato Pie?
Sweet potato pie is especially suited to Thanksgiving, Christmas, Sunday dinners, and Southern-inspired meals.
Because it is rich and warmly spiced, it pairs beautifully with savory dishes that provide contrast.
Main Dishes
Serve sweet potato pie after:
Classic roast turkey
Herb-roasted chicken
Glazed ham
Roast beef
Pork tenderloin
Southern fried chicken
Smoked turkey
For Thanksgiving, roast turkey is probably the ultimate pairing.
Thanksgiving Side Dishes
Sweet potato pie fits naturally at the end of a traditional holiday dinner featuring:
Turkey gravy
Cranberry sauce
Garlic butter carrots
Homemade dinner rolls
Because the pie itself is sweet and rich, savory vegetable dishes are particularly welcome earlier in the meal.
Drinks
Try serving sweet potato pie with:
Freshly brewed coffee
Black tea
Chai tea
Hot chocolate
Cold milk
Espresso
Cappuccino
Coffee is especially good because its slight bitterness balances the sweetness of the pie.
Sweet Potato Pie vs. Pumpkin Pie
The two pies look similar, but they have noticeably different flavors and textures.
Pumpkin tends to have a milder, earthier flavor, so pumpkin pie recipes often rely heavily on spices.
Sweet potatoes are naturally sweeter and richer.
Sweet potato pie also tends to have a slightly denser, creamier texture.
If pumpkin pie is already part of your Thanksgiving tradition, you do not necessarily have to choose between them.
Serve both.
A dessert table with sweet potato pie, pumpkin pie, apple pie, and apple crisp gives everyone something to choose from.
Substitutions and Variations
One of the nice things about sweet potato pie is that it can be customized without completely changing the character of the dessert.
Use Regular Melted Butter
If you do not want to brown the butter, simply melt it.
The pie will still be delicious.
Use Light Brown Sugar
Dark brown sugar provides a stronger molasses flavor, but light brown sugar works perfectly well.
Use All Brown Sugar
For an even deeper caramel flavor, replace the granulated sugar with additional brown sugar.
Reduce the Sugar
Sweet potatoes vary considerably in sweetness.
If your roasted potatoes are exceptionally sweet or you prefer desserts that are less sweet, reduce the granulated sugar to 2 tablespoons or omit it completely.
Add Maple Syrup
Replace 2 tablespoons of the sugar with pure maple syrup for a subtle maple flavor.
Avoid adding large amounts because additional liquid can affect the consistency of the filling.
Add Bourbon
For an adult holiday variation, add 1 to 2 tablespoons of bourbon to the filling.
Bourbon pairs especially well with brown butter, vanilla, brown sugar, and sweet potato.
Add Orange
Add approximately 1 teaspoon of finely grated orange zest.
The citrus brightens the rich filling without making the pie taste strongly of orange.
Add Pecans
Sprinkle toasted chopped pecans over whipped cream when serving.
You can also add a thin pecan topping during the final portion of baking for something resembling a combination of sweet potato and pecan pie.
Make It More Heavily Spiced
Increase the cinnamon to 1 1/2 teaspoons and ginger to 1/2 teaspoon.
You can also add a pinch of allspice.
Make It Less Spiced
For a more old-fashioned sweet potato-forward pie, omit the ginger and cloves and use only cinnamon and nutmeg.
Dairy-Free Sweet Potato Pie
Use a dairy-free pie crust, plant-based butter, full-fat coconut milk in place of the evaporated milk, and additional coconut milk in place of the cream.
Coconut milk may contribute a subtle coconut flavor, but it pairs nicely with sweet potato.
Can You Use Canned Sweet Potato?
Yes.
Fresh roasted sweet potatoes provide the best flavor, but canned sweet potato puree can be used when you need a shortcut.
Make sure you are buying plain sweet potato puree rather than sweet potato pie filling.
Pie filling may already contain sugar and spices, which makes it much harder to control the final flavor.
Measure 2 cups of puree and proceed with the recipe.
How to Prevent a Stringy Sweet Potato Pie
Some sweet potatoes are naturally more fibrous than others.
Beating the roasted sweet potato thoroughly before adding the remaining ingredients helps break down those fibers.
For the smoothest possible result, puree the cooked sweet potato in a food processor.
Once the complete filling is prepared, you can also press it through a fine-mesh sieve.
That step is not essential, but it produces an exceptionally refined, custard-like filling.
How to Prevent Cracks
Sweet potato pie can crack when it is baked too long or at too high a temperature.
Remove it when the outside is set but the center still jiggles slightly.
Cooling it gradually at room temperature also helps.
A small crack does not affect the flavor at all, and whipped cream conveniently covers almost anything.
Can You Make Sweet Potato Pie Ahead of Time?
Absolutely.
In fact, sweet potato pie is an excellent make-ahead Thanksgiving dessert.
Bake the pie one day before you plan to serve it.
Allow it to cool completely, then cover and refrigerate.
The filling will have plenty of time to set, the flavors will meld together, and you will have one less thing competing for oven space on Thanksgiving Day.
Remove it from the refrigerator approximately 30 minutes before serving if you prefer it closer to room temperature.
How to Store Sweet Potato Pie
Because the filling contains eggs and dairy, leftover sweet potato pie should be refrigerated.
Once completely cooled, cover the pie tightly with plastic wrap or place slices in an airtight container.
Refrigerate for up to 4 days.
For the best texture, add whipped cream only immediately before serving.
Can You Freeze Sweet Potato Pie?
Yes.
Sweet potato pie freezes surprisingly well.
Allow the baked pie to cool completely.
Wrap it securely in plastic wrap, followed by aluminum foil, or place it in an airtight freezer-safe container.
Freeze for up to 2 months for the best quality.
Thaw overnight in the refrigerator before serving.
Do not freeze the pie with whipped cream on top.
Tips for the Absolute Best Sweet Potato Pie
Use roasted sweet potatoes whenever possible. The flavor is richer and more concentrated.
Measure the cooked sweet potato. Too much puree can make the filling heavy.
Brown the butter carefully. Remove it as soon as the milk solids become golden brown and smell toasted.
Use pure vanilla extract. Vanilla plays an important role in rounding out the warm spices.
Do not overmix after adding the eggs.
Do not overbake the pie. A slight jiggle in the center is exactly what you want.
Let it cool completely before slicing.
And finally, give the pie time.
Sweet potato pie is often even better several hours after baking or the following day.
Frequently Asked Questions
Is Sweet Potato Pie Served Warm or Cold?
It can be served chilled, at room temperature, or slightly warm.
Room temperature is my favorite because the filling becomes beautifully creamy and the flavors are more noticeable than when the pie is refrigerator-cold.
Why Is My Sweet Potato Pie Runny?
The pie may have been underbaked or sliced before it had completely cooled.
It needs several hours to finish setting.
Excess moisture from boiled sweet potatoes can also contribute to a softer filling, which is another reason roasting is preferable.
Why Is My Sweet Potato Pie Dry?
It was probably overbaked.
Take the pie out while the center still has a gentle wobble.
Why Did My Pie Crack?
Cracks usually indicate overbaking or rapid temperature changes.
They are cosmetic and do not mean the pie is ruined.
Can I Make Mini Sweet Potato Pies?
Yes.
Divide the filling among mini pie shells and reduce the baking time considerably.
Begin checking them around 20 to 25 minutes, depending on their size.
Can I Make Two Pies at Once?
Yes.
Simply double all of the ingredients.
Depending on your oven, two pies may require slightly longer baking and may benefit from rotating their positions partway through cooking.
A Perfect Holiday Dessert
Sweet potato pie deserves far more attention than it sometimes receives.
The roasted sweet potatoes give it a naturally rich sweetness that pumpkin simply cannot duplicate. Brown butter brings toasted depth, brown sugar adds caramel flavor, and warm spices transform the filling into something that tastes unmistakably like fall.
And despite how impressive it tastes, it is surprisingly simple to prepare.
You can roast the potatoes ahead of time. You can use store-bought pie crust if necessary. You can bake the entire pie the day before Thanksgiving.
Then all that remains is slicing it and adding a generous spoonful of whipped cream.
Whether sweet potato pie is already part of your family's holiday traditions or you are making it for the first time, this is the kind of dessert that can quickly earn a permanent place on the Thanksgiving table.
Printable Recipe Card
The Best Sweet Potato Pie
Prep Time: 25 minutes
Sweet Potato Roasting Time: 50 to 70 minutes
Bake Time: 50 to 60 minutes
Cooling Time: 2 to 3 hours
Servings: 8 slices
Yield: One 9-inch pie
Ingredients
2 cups roasted and mashed sweet potato
5 tablespoons unsalted butter
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, room temperature
1 large egg yolk
1/2 cup evaporated milk
1/4 cup heavy cream
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon fine salt
1 unbaked 9-inch pie crust
Fresh whipped cream, for serving
Instructions
Preheat oven to 400°F.
Wash the sweet potatoes and pierce them several times with a fork. Place on a lined baking sheet and roast for 50 to 70 minutes, or until completely tender.
Cool slightly, remove the skins, and measure 2 cups of sweet potato flesh.
Reduce oven temperature to 350°F.
Melt the butter in a small saucepan over medium heat. Continue cooking until the butter becomes golden brown and smells nutty. Remove from the heat and cool for about 5 minutes.
Fit the pie crust into a 9-inch pie plate, crimp the edges, and refrigerate while preparing the filling.
Beat the roasted sweet potato until smooth.
Add the brown butter, brown sugar, and granulated sugar. Mix until combined.
Add the eggs and egg yolk one at a time.
Add evaporated milk, heavy cream, vanilla, cinnamon, nutmeg, ginger, cloves, and salt.
Mix until smooth, being careful not to overbeat.
Pour the filling into the prepared pie crust.
Bake at 350°F for approximately 50 to 60 minutes. The edges should be set and the center should still have a slight jiggle.
If the crust begins browning too quickly, protect the edges with aluminum foil or a pie shield.
Transfer the pie to a wire rack and cool completely for at least 2 to 3 hours.
Serve at room temperature or chilled with fresh whipped cream and a light sprinkle of cinnamon or nutmeg.
Notes
Sweet potatoes: Roasting is highly recommended because it concentrates their sweetness and creates a richer filling.
Pie crust: Homemade or refrigerated store-bought pie crust can be used.
Brown butter: You can substitute regular melted butter, although brown butter adds exceptional flavor.
Spices: Adjust cinnamon, nutmeg, ginger, and cloves according to your preference.
Make ahead: Bake the pie up to one day before serving and refrigerate after cooling.
Storage: Cover and refrigerate leftovers for up to 4 days.
Freezing: Wrap the cooled pie tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
Serving suggestion: Top each slice with freshly whipped cream and a small sprinkle of cinnamon or freshly grated nutmeg.
